At the farmers' market, look for grass-fed lamb, or go to eatwild.com for a source near you.
Coat lamb all over with oil. In a small bowl, combine oregano, salt, garlic powder, and paprika. Evenly sprinkle all over lamb, pressing it into place.
Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.
Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.
Note: Nutritional analysis is per serving.
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